Prep: 15 Mins Cook: 9 Mins
Tender marinated chicken sautéed with hot jalapeño chiles and served on a bed of fresh lettuce. A fun salad that's a satisfying and healthy alternative to cheese-laden tacos or burritos.

Chicken Fajita Salad


  • 2 tbls. vegetable oil, divided
  • 2 tbls. chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pound chicken breasts, thinly sliced
  • 2 green onions, trimmed and sliced
  • 2 jalape


In a small bowl, combine half the vegetable oil, cilantro, lime juice, garlic, salt and pepper; mix well. Toss with chicken in a non-reactive dish (plastic, glass or stainless steel), and refrigerate for 3 hours.

When chicken is done marinating, heat a large skillet over medium-high heat. When hot, add remaining oil and sauté green onions, jalapeños and red pepper flakes for 2 minutes, or until fragrant. Remove from pan and add chicken, including marinade. Sauté until chicken is golden and thoroughly cooked, about 5 minutes. Return vegetables to pan and toss with chicken. Remove from heat.

Place lettuce on serving plates and top with chicken mixture. Garnish with tomatoes, lime wedges and salsa. Serve immediately.

*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.